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Garlic Butter Herb Stuffed Pork Chops

Thick-cut, juicy pork chops stuffed with a creamy spinach and cheese filling, seared to golden perfection and finished with garlic herb butter.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 chops
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 4 thick-cut pork chops bone-in or boneless, 1.5 inch thick
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp olive oil for searing
Stuffing
  • 4 oz cream cheese softened
  • 0.5 cup spinach thawed and squeezed dry
  • 0.25 cup mozzarella cheese shredded
  • 2 tbsp Parmesan cheese
  • 2 cloves garlic minced
Basting Butter
  • 3 tbsp butter unsalted
  • 1 tbsp fresh parsley chopped

Equipment

  • Cast iron skillet
  • Sharp knife
  • Mixing bowls
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Pat pork chops dry with paper towels.
  2. Cut a horizontal pocket into the thickest part of each pork chop, being careful not to cut all the way through.
  3. In a bowl, mix cream cheese, spinach, mozzarella, Parmesan, and minced garlic until combined.
  4. Stuff the mixture evenly into the pockets of the pork chops. Secure with toothpicks if needed.
  5. Season the outside of the chops generously with salt, pepper, garlic powder, and paprika.
  6. Heat olive oil in a cast-iron skillet over medium-high heat. Sear chops for 3-4 minutes per side until golden brown.
  7. Add butter and herbs to the pan, baste the chops, then transfer the skillet to the oven.
  8. Bake for 8-12 minutes until internal temperature reaches 140°F (60°C).
  9. Let rest for 5-8 minutes before serving to allow juices to redistribute.

Notes

For the best crust, ensure the pan is very hot before adding the meat. Do not skip the resting step, or the juices will run out.